Squeaky Bean Plant-Based Chorizo Paella
By Squeaky Bean
Published on 05 September 2024
A quick and easy plant-based version of the classic Spanish dish. Packed with flavour, this one pan dish is perfect for your midweek dinner when you’re short on time but need something nourishing.Time and servings
40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 2 tbsp olive oil
- 1 onion, finely diced
- 2 garlic cloves, crushed
- 100g Squeaky Bean Cooking Chorizo, sliced into circles
- 1 red pepper, sliced
- 1 tsp sweet smoked paprika
- 1 tbsp tomato puree
- 1 vegetable stock cube
- 300g paella rice
- 60g frozen peas
- 1 lemon, quartered and finely sliced
- 2 tbsp flatleaf parsley, to serve
Method
Step 1
Heat the olive oil in a large frying pan over a medium heat. Add the onion and garlic and cook until soft.Step 2
Add the chorizo and fry for 2 mins, whilst stirring.Step 3
Add the paprika, tomato puree, red pepper and fry for 1 min.Step 4
Sprinkle over the rice then pour over 500ml freshly boiled water. Break up the stock cube and stir then season. Bring to the boil then reduce the heat, cover and simmer for 10 mins.Step 5
Uncover and sprinkle over the peas, cook for a further 10 mins or until the rice is just cooked through. Add a splash more boiling water if needed.Step 6
Serve with lemon wedges and a sprinkle of parsley.